If you haven't noticed, Chicagoist likes soup. We don’t limit our soup to the winter months nor do we only eat gazpacho in the summer; sometimes we want a hot, comforting bowl of soup in June. That being said, really heavy and creamy soups don't sound great on the cusp of summer either. (We're complicated people.) So here is a spring version of Potato Leek Soup (adapted from this Epicurious recipe) that doesn't call for any cream, butter or milk, making it a little lighter on our palates.

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